Sriracha shortage? How to make your own

The maker of Sriracha hot sauce is under fire for allegedly fouling the air around its Southern California production site. (Nick Ut/AP Photo)

News of a possible Sriracha shortage is striking fear into the hearts of hot sauce fans, who douse everything from ramen to scrambled eggs with the suddenly trendy chile sauce. The spicy condiment bottled by Huy Fong Foods — and currently causing aromatic distress to the Southern California city that surrounds the factory — may lack the authenticity of the original hot sauces from Sri Racha, Thailand. But there's no denying the cachet of the “Red Rooster” bottles that have popped up in practically every hipster burger joint, as well as restaurants that specialize in Asian cuisine.

On Monday, the city of Irwindale asked the Los Angeles County Superior Court to force a halt to the sensory assault by the company's new factory, where up to a million bottles of the savory stuff are produced each week. CEO David Tran told the Los Angeles Times that if the factory is closed, prices will soar.

It's a hot mess, all right, but Sriracha lovers needn't resort to licking the sauce off Lay's potato chips. James Beard award-winning author Robb Walsh is riding to the rescue with a DIY take that may delight your taste buds even more than the bottled version. Walsh's recipe, one of more than 60 pepper sauces in his new “The Hot Sauce Cookbook” (Ten Speed Press, $16.99) uses less vinegar than the acidic original.

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HOMEMADE SRIRACHA SAUCE

Makes about 1 cup

2 tablespoons sugar

1 tablespoon dark brown sugar

4 tablespoons rice wine vinegar

1 cup pureed fresh red chiles

2 garlic cloves

Combine the sugars and vinegar in a small saucepan and heat until sugars dissolve. Let cool.

Combine the vinegar mixture with the peppers and garlic; puree in a blender until very smooth. Strain to remove any grit or large particles. Store the sauce in a squeeze bottle in the refrigerator for up to 3 weeks.

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